Ramen noodle or noodle typical of Japan is much liked by many people in the world. There are served with clear gravy, spiced short, miso and some are given chili until it feels spicy. The contents of this ramen noodle are a slice of boiled meat, tempura, and also various vegetables that make it more delicious and filling the taste. Much of the ramen noodle is served in instant form. Then how would it be? Let’s discuss instant ramen noodles nutrition facts.
Instant Ramen Noodles Nutrition Facts
Contents
Tertiary-butyl hydroquinone
Tertiary-butyl hydroquinone is a chemical that is often called to have a function as an antioxidant. Only, TBHQ is an antioxidant that comes from synthetic chemicals, not natural antioxidants. This substance serves to uplift the oxidation of fats and oils so that it can extend the shelf life of processed foods, or so-called preservatives.
Benzopyrene and monosodium glutamate
In addition to the above harmful substances, instant ramen noodles nutrition facts are substances Benzopyrene. This substance is very dangerous for your body; this substance is cancer trigger substance in the body. Someone who consumes instant noodles more than twice a week is also at risk of metabolic disorders, body symptoms such as obesity, high blood pressure, elevated blood sugar, and cholesterol. Also, the cause of diseases originating from other instant noodles is the content of monosodium glutamate (MSG). MSG can cause brain dysfunction and damage to various organs. Also, this substance can also cause some diseases, such as Alzheimer’s, Parkinson’s, and even disease learning difficulties.
As an intelligent person, we must consume nutritious foods, because nutrition plays an important role in our body, for example as a source builder, as a source of energy, as a source of protection and regulator. Thus a student can make himself early to excel and face the future well.
